- 2 teaspoons olive oil
- 3 jalapeno peppers, seeded and finely chopped
- 2 cloves garlic, minced
- 1 1/4 cups vegetable broth
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (14.5 ounce) can diced tomatoes with juice
- 1 cup quinoa
- 1 cup frozen corn kernels
- 1/2 teaspoon kosher salt
- 1/3 cup chopped fresh cilantro
- 1/4 lime, juiced
- Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
- Pour vegetable broth into the saucepan. Stir black beans, tomatoes, quinoa, corn, and salt into the broth. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes.
- Fluff quinoa with a fork. Stir in cilantro and lime juice.
05/18/2018
recipepes.com
One-Pan Mexican Quinoa, recipe
PT15M
PT1H
5
455 calories
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